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- Makes: 8 servings
- Prep
20 mins
- Bake
1 hr
- Cool
1 hr
Ingredients
-
2
cups
sugar
-
1/2
cup
butter, softened
-
3
eggs
-
3
tablespoons
all-purpose flour
-
1/4
teaspoon
salt
-
1
cup
buttermilk or sour milk*
-
1
recipe
Pastry for Single-Crust Pie (see recipe below)
-
1/2
cup
chopped pecans, toasted**
Directions
-
In a large bowl, gradually beat sugar into softened butter with an electric mixer, beating until mixture is well blended.
-
Beat in eggs, one at a time, beating well after each addition.
-
Combine flour and salt. Gradually beat flour mixture into butter mixture.
-
Beat in buttermilk until mixture is well blended. Pour into the Pastry for Single-Crust Pie.
-
Sprinkle pecans over the filling in piecrust.
-
Bake in a 300 degree F oven for 1 hour and 15 to 20 minutes or until the buttermilk filling is set. Cool. Store pie in the refrigerator. Makes 8 servings.
Note
- * To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.
Note
- ** To toast the chopped pecans, spread them evenly in a shallow baking pan. Bake the pecans in a 350 degree F oven for 5 to 10 minutes or until they're browned, stirring the pecans once or twice during the baking time.
Pastry for Single-Crust Pie
Ingredients
- 1 1/4
cups
all-purpose flour
- 1/4
teaspoon
salt
- 1/3
cup
shortening
- 4 - 5
tablespoons
cold water
Directions
- In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the cold water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.
